Prepare the dough following the Sourdough Bread Master Recipe - Link in blog post. Proceed with Dinner Roll Recipe after the bulk fermentation.

Shape the Rolls

• Prepare the baking pan by coating the inside with 1 tsp butter, getting into all the corners. Using the butter wrapper or a small piece of parchment paper works well to spread the butter.
• Turn the dough out onto a lightly floured surface. Knead for 2-3 turns.
• Form the dough into a log and then divide into 12 even pieces. Place dough off to the side on a floured surface and cover with a towel.
  
• Working 1 piece at a time, gently press the dough into a square shape.
  
• Fold the dough into thirds bringing one side to the middle, then folding the other side on top.
• Roll the dough from one end to the other. Pinch together at the seam.
  
• With the seam side up pull the sides of the dough up toward the seam and pinch together. Do this around the dough ball a few times to pinch together all the corners and form an even ball.
• Turn the ball seam side down on the countertop. Form a cage around the dough ball with your hand, fingertips on the countertop. Roll the dough under your palm while tucking your fingers under the dough keeping the seam side down. This creates surface tension on the dough and smooths the top. (See blog post photos)
• Repeat the process until all dough pieces are shaped placing each piece into the baking pan as you finish.
• Space the dough balls in the pan evenly, there will be some space around them.
• Cover the pan with greased plastic wrap and place in a warm spot to rise for 1 hour.

Bake the Rolls

• Preheat the oven to 350˚ F.
• Remove the plastic wrap from the pan. Brush the top of the rolls with milk.
• Bake for 25 minutes on the center rack, rotating the pan halfway through cooking. The rolls should be golden brown and have an internal temperature of 190˚F.
• Remove the rolls from the oven.
• Melt 2 tsp of butter and brush over the top. Allow to cool for 10 minutes before serving.